Incredibly Moist Pumpkin Spice Cake With Cream Cheese Frosting Recipes

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

INCREDIBLE PUMPKIN CAKE WITH CREAM CHEESE WHIPPING CREAM FROSTING

Steps:

• Preheat your oven to 350 degrees. Grease a 9x13 inch pan and set aside. In a large mixing bowl add eggs, sugar, vegetable oil, pumpkin puree and beat until smooth.
• In another mixing bowl sift together the flour, baking powder, salt, baking soda, and cinnamon. Add to the wet ingredients and combine thoroughly.
• Pour into your prepared pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to cool.
• Once the cake is cool, make the cream cheese whipping cream frosting. Add softened cream cheese, whipping cream, and powdered sugar to a large bowl. Beat until stiff peaks form and it is set. Spread it over the cooled cake. Store in the refrigerator.

PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat your oven to 350ºF (177ºC) and prepare three, 8"x2" cake pans with cake goop or another preferred pan release. You can also use two 9" pans, just bake for longer. Measure out your ingredients with a scale and bring eggs and buttermilk to room temperature.
• In a large bowl, add your flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and salt and whisk together to combine. Set aside.
• In the bowl of your stand mixer, add your room temperature eggs, white sugar, brown sugar and vanilla. Mix on medium/medium-high with the paddle attachment for 1 minute. You can also do this with a hand mixer, just mix for longer and go by look instead of time. It should look aerated and bubbly.
• Add in your pumpkin puree, oil, melted butter and room temperature buttermilk and mix until combined.Make sure you're using pumpkin puree and not pumpkin pie filling, which has added spices and flavors.
• Slowly add in your flour mixture and mix on low until all your dry ingredients are just incorporated and your batter is smooth. Do not over-mix.
• Pour batter into three, 8"x2" prepared cake pans and smooth out. Bake the cakes for 30-35 minutes or until the center of the cake bounces back when you touch it and a toothpick comes out clean.Cool the cakes for ten minutes in the pan and turn out onto a wire rack to cool fully before frosting. I like to trim off the domes of my cake to make it easier to stack. You can wrap the cakes in plastic wrap and freeze to chill them faster.
• Cream the softened cream cheese with the paddle attachment until smooth. Add in your softened butter and continue creaming on low until fully incorporated and smooth.
• Slowly add in powdered sugar one cup at a time, letting fully incorporate before adding the next cup. Add in vanilla and salt. Mix at low for 5-6 minutes until smooth.
• For a whiter frosting, add white food coloring. Store leftover frosting in the fridge for up to a week or freeze up to 6 months.
• Divide your marzipan into 5-7 sections and color them with food coloring. I used egg yellow, orange, red, green, white, and brown for the pumpkin stems.
• Roll a piece of marzipan into a ball and use a modeling tool to add lines to the side.
• Form a small stem for the top of the pumpkin
• Dust the lines with some edible food coloring dust to add shading. I used a dark reddish orange for the orange pumpkins and dark green for the green pumpkins and the white pumpkins.
• Trim the domes off your cooled pumpkin layers
• Fit a piping bag with a coupler so that you can easily switch between a round piping tip and a leaf piping tip.
• Add a layer of cream cheese frosting with your offset spatula. Try to keep the layer nice and even, I shoot for about 1/4" thick frosting.
• Add your second layer of cake. Add more frosting and finish with the last layer of cake on top.
• Cover the whole cake in a thin layer of your cream cheese frosting. This is called the crumb coat and seals in the loose crumbs. Place into the fridge or freezer for about 20 minutes to firm up the frosting.
• Add your final layer of buttercream with your offset spatula. Smooth the sides with a bench scraper to make the sides smooth and then smooth the top with your offset spatula. (see the video in the recipe card for more visual instructions)
• Use your piping bag to add some wood grain to the sides of the cake and pipe a border around the top of the cake of some dollops of frosting.
• Add your marzipan pumpkins on top of the frosting dollops
• Fill in the spaces with piped leaves using a leaf piping tip.
• Store your finished cake in the fridge until it's ready to be served but the cake will taste the best if you take it out of the fridge two hours before serving to allow it time to warm up.

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
• Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

SUPER MOIST SPICE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F and grease a 9×13-inch pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses together in a medium bowl.
• Pour the wet ingredients into the dry ingredients and whisk until combined.
• Fold in the shredded apple until combined.
• Spread batter into the prepared pan.
• Bake for 45-50 minutes. Baking times vary.
• The cake is done when a toothpick inserted in the center comes out clean.
• If the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set it on a wire rack.
• Allow to cool completely.
• To speed things up, place the cake in the refrigerator after about 45 minutes.
• Frosting:
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
• Add the 3 cups of confectioners' sugar, vanilla, and salt.
• Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
• Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving to help set the frosting and make cutting easier.
• Cover the leftover cake tightly and store in the refrigerator for 5 days.

TOMATO SOUP SPICE CAKE RECIPE

Steps:

• Heat the oven to 350 degrees F
• Grease a 13x9-inch baking pan
• Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl
• Add the soup, shortening, eggs and water
• Beat with an electric mixer on low speed just until blended
• Increase the speed to high and beat for 4 minutes
• Pour the batter into the pan
• Bake for 40 minutes or until a toothpick inserted in the center comes out clean
• Let the cake cool in the pan on a wire rack for 20 minutes
• Frost with the Cream Cheese Frosting
• Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy
• Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency

SPICE CAKE

Steps:

• Preheat the oven to 325°F/160°C. Grease two 10-inch pans generously with baking spray and set them aside.
• Mix flour, baking powder, salt, cinnamon, allspice, ground ginger, nutmeg, and cloves in a medium bowl. Set aside.
• In a large bowl, cream the butter, oil, and sugar at high speed in a stand mixture or hand mixer until it's fluffy and pale, about 4-5 minutes. Then, add the sour cream.
• Stir in the eggs a little at a time, beating the mixture well between each addition.
• Next, mix in flour mixture, followed by the molasses and vanilla extract. Stir until everything is thoroughly combined. DO NOT over mix. As you go, scrape down the sides of the mixing bowl.
• Pour batter into greased cake pan. Then tap the pans on the work surface to eliminate the large air bubbles.
• Bake at 325℉/163℃ until a tester inserted into the center comes out clean, 25-30. Let it cool. Proceed with the frosting.
• Whisk cream cheese, butter, and vanilla until creamy. You may use a mixer if desired.
• Gradually sift in the powdered sugar and mix as you go along until smooth.
• Finally, stir in the pecans.
• Place the first cake layer on a serving platter. Spread about 1½ cups of cream cheese frosting over the cake layer. Top with the second layer, add more frosting over the cake layer.
• Top with the remaining cake layer. Spread the rest of the frosting over the top and sides of the cake.
• Garnish with pecans and spices if desired.

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in icing sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
• Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.